The key to really awesome artichoke and spinach dip is using fresh spinach. I know most recipes call for frozen spinach, but it just doesn't compare to the taste of fresh spinach. I also prefer jarred artichokes marinated in oil and spices.
8ozcream cheese - 1 block (use full fat - do not use low fat, it changes the creamy consistency of the dip
4ozbutter - 1 stick
Chop marinated artichokes.
Working in batches, using a microwave-safe plate, pile washed spinach on double layer of paper towels, repeat 2 times more. Microwave for 3 - 4 minutes. Remove each layer from the plate onto a double layer of paper towel and squeeze out excess moisture. Repeat this process until all spinach is cooked and excess moisture removed.
Roughly chop spinach.
Cut cream cheese into 2 " cubes.
Cut butter into 1 T pieces (follow the lines on the package)
Place artichokes, spinach, sour cream, onion, garlic, 10 oz Italian cheese blend, blue cheese, lemon juice, Tabasco into your slow cooker and stir just to combine.
Season with cayenne and ground pepper. Stir to combine.
Add pats of butter and cream cheese cubes.
Heat on high for 15 minutes.
Stir to combine. The butter and cream cheese should be incorporated.
Top with remaining cheese
Turn heat to low and cook for an hour, or so, turn to keep warm and serve. You can hold it on warm for quite a while if you need more time. Just stir well before serving.
*Sargento 6 Italian Cheese blend contains Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago. If you can't find this blend you can use 10 oz of mozzarella and a blend of grated Asiago, Parmesan, and Romano. I really like the way Asiago works in this dish. Alternately, you can use 10 oz of Mozzarella and 6 oz of Parmesan.